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EP0805202A1 - Levure et aliment et boisson contenant ladite levure - Google Patents

Levure et aliment et boisson contenant ladite levure Download PDF

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Publication number
EP0805202A1
EP0805202A1 EP97106747A EP97106747A EP0805202A1 EP 0805202 A1 EP0805202 A1 EP 0805202A1 EP 97106747 A EP97106747 A EP 97106747A EP 97106747 A EP97106747 A EP 97106747A EP 0805202 A1 EP0805202 A1 EP 0805202A1
Authority
EP
European Patent Office
Prior art keywords
yeast
glutamic acid
food
drink
strain
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP97106747A
Other languages
German (de)
English (en)
Inventor
Yasushi Ajinomoto Co. Inc. Nishimura
Katsuya Ajinomoto Co. Inc. Seguro
Kazuhiko Ajinomoto Co. Inc. Matsui
Hiroshi Ajinomoto Co. Inc. Izui
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Publication of EP0805202A1 publication Critical patent/EP0805202A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P13/00—Preparation of nitrogen-containing organic compounds
    • C12P13/04—Alpha- or beta- amino acids
    • C12P13/14—Glutamic acid; Glutamine

Definitions

  • the present invention relates to yeast which highly accumulates glutamic acid in a cell, and food and drink which are formed using this yeast, such as alcoholic drinks, bread products, fermentative seasonings and yeast extracts. Further, the present invention relates to a process for producing food and drink using this yeast.
  • yeast contains vitamins, amino acids, minerals and the like in appropriate proportions, and besides it, yeast is a natural substance Accordingly, in recent years, people have increasingly eaten yeast itself with no safety concerns or have used an extract obtained from the yeast as a seasoning. However, these products have an odor ascribable to yeast and are lacking palatable taste. Therefore, these products are not said to have a good taste.
  • MSG sodium L-glutamate
  • IMP sodium 5'-inosinate
  • GMP sodium 5'-guanylate
  • the present invention aims to improve a palatable taste and the like of food and drink which are formed using yeast accumulating higher amounts of L-glutamic acid.
  • the present inventors have assiduously conducted investigations to solve the above-mentioned problems, and have consequently found that a large amount of glutamic acid is accumulated in cells of edible yeast and that food and drink having much improved taste such as a palatable taste and the like can be produced using the yeast.
  • These findings have led to the completion of the present invention. Specifically, it has been found that a large amount of glutamic acid is formed in cells by imparting a resistance to a chemical compound which was selected out of 95 chemical compounds as a glutamic acid antagonistic growth inhibitor, and that more tasteful food and drink such as alcoholic drinks, bread products, fermentative seasonings, yeast extracts and the like can be produced using the yeast.
  • the present invention relates to:
  • Edible yeast is preferably a parent strain that undergoes mutation.
  • yeasts belonging to the genus Saccharomyces Saccharomyces (Saccharomyces cerevisiae, Saccharomyces uvarum, Saccharomyces chevalieri, or Saccharomyces rosei)
  • yeasts belonging to the genus Toluraspora Toluraspora delbrueckii
  • yeasts belonging to the genus Kluyveromyces yeasts belonging to the genus Kluyveromyces (Kluyveromyces thermotolerance)
  • yeasts belonging to the genus Pichia Pichia (Pichia membranaefaciens)
  • yeasts belonging to the genus Candida Candida utilis).
  • Saccharomyces cerevisiae is preferable. Beer yeast, wine yeast, sake yeast, whisky yeast, shochu (Japanese low-class distilled liquor) yeast and baker's yeast are especially preferable.
  • Mutation-inducing strains can be formed by appropriately applying to the above-mentioned yeasts of parent strains a known mutation-inducing method such as a method of irradiating ultraviolet light or radiation or a method of bringing yeast into contact with a chemical agent such as N-methyl-N'-nitro-N-nitrosoguanidine or ethyl methanesulfonate.
  • a known mutation-inducing method such as a method of irradiating ultraviolet light or radiation or a method of bringing yeast into contact with a chemical agent such as N-methyl-N'-nitro-N-nitrosoguanidine or ethyl methanesulfonate.
  • yeast which exhibits a resistance to a glutamic acid antagonistic growth inhibitor is selected.
  • the glutamic acid antagonistic growth inhibitor referred to in the present invention is an agent in which growth of yeast is inhibited but this inhibition is antagonistically released by the co-existence of glutamic acid.
  • the present inventors have selected aspartic acid- ⁇ -hydroxamate and 4-fluorotryptophan out of 95 chemical compounds. Yeast which has underwent mutation is spread on a minimum medium containing this glutamic acid antagonistic growth inhibitor, colonies grown are separated, and mutants containing an increased amount of glutamic acid in the cells are selected from the colonies separated.
  • the yeast which accumulates a large amount of glutamic acid in cells can be used in food and drink which are ordinarily produced using yeast, such as alcoholic drinks, bread products, fermentative seasonings and yeast extracts. Further, it is also possible to eat the yeast cells per se as preparations or to use the same as feed. Especially, in the case of the yeast extract, glutamic acid accumulated in cells enhances a palatable taste of the yeast extract. Accordingly, it is preferable to use the product of the present invention in the yeast extract.
  • yeast in the present invention means that yeast which is ordinarily used in the production of food and drink is replaced with the yeast of the present invention and that the yeast of the present invention is used in addition to yeast which is ordinarily used in the production of food and drink.
  • Food and drink can be produced by a conventional method.
  • Alcoholic drinks can be produced by a method in which fruit of grapes, molasses, glucose or the like is directly fermented as a sugar source with yeast (single fermentation) or a method in which a starch of cereals such as rice, potatoes, buckwheat, corn and the like is saccharified with koji fungus, enzyme preparations or the like, and the alcohol fermentation is conducted in the presence of yeast (parallel fermentation).
  • yeast parallel fermentation
  • Bread can be made by a direct kneading method or an intermediate method.
  • the former is a method in which all the raw materials are mixed from the beginning.
  • the latter is a method in which yeast and water are first added to a part of a wheat flour to form an intermediate, and after the completion of the fermentation, the remaining raw materials are mixed therewith.
  • a main starting material is a wheat flour and other starting materials are salt, fat, oil, water and yeast. Further, a sugar, a skim milk powder, a bread improving agent and the like are added as required. When using the above-obtained yeast as a starting material, a bread product having a strong, good taste can be obtained.
  • the yeast extract can be produced by a conventional method. That is, yeast is aerobically incubated in an ordinary medium containing a carbon source, a nitrogen source, inorganic substances, amino acids, and vitamins at a temperature of from 15 to 37°C, preferably 30°C, with a pH of from 3.0 to 10.0, preferably 7.0, and the cells are collected.
  • a carbon source in the medium include glucose, sucrose and molasses.
  • the nitrogen source include ammonia, ammonium salts such as ammonium sulfate, ammonium carbonate and ammonium acetate, urea, other nitrogen compounds, a yeast extract, and a corn steep liquor.
  • inorganic substances, amino acids and vitamins can be added thereto as required.
  • the resulting cells are washed and suspended in water. Then, autolysis is conducted. In the autolysis, an autolysis accelerator or a cell wall lytic enzyme or the like may be added. The autolysis is carried out at a temperature of from 20 to 60°C, preferably 45°C, for from 10 to 40 hours, preferably 24 hours, with pH from 5.5 to 8.5, preferably 6.0. After the completion of the autolysis, the supernatant is concentrated through centrifugation, recovered as an extract, and dried through spray-drying.
  • the yeast extract formed with yeast which accumulates glutamic acid in cells exhibits a strong palatable taste, improves a flavor, and increases a thick, full taste. Thus, it is quite a desirous yeast extract.
  • a glutamic acid antagonistic growth inhibitor was screened by a paper disc method. That is, a paper disc having permeated therein 100 ⁇ l of a 100 ⁇ g/ml glutamic acid solution and a paper disc having permeated therein 100 ⁇ l of a 100 ⁇ g/ml drug solution were placed at a fixed interval on a minimum flat medium (made by Difco, containing 0.67 % bacto yeast nitrogen base, 2 % glucose and 2 % agar) on which a parent strain had been widely spread, and the incubation was conducted at 30°C for 3 days. When the drug inhibited the growth of the parent strain, an inhibition circle was formed around the paper disc, and the degree of the growth inhibition was measured depending on the size of the circle.
  • methyl methanesulfonate was added to this suspension such that the final concentration reached 30 ⁇ m/ml.
  • the mixture was allowed to stand at 30°C for 60 minutes, and the cells were collected through centrifugation.
  • the cells were washed with a 6 % sodium thiosulfate aqueous solution and further with a 0.1 M phosphate buffer (pH 7.0).
  • the resulting cells were incubated in a plate medium (0.67 % bacto yeast nitrogen base made by Difco, 2 % glucose and 2 % agar) containing 100 ⁇ g/ml of 6-diazo-5-oxonorleucine, 0.1 g/l of aspartic acid- ⁇ -hydroxamate or 0.1 g/l of 4-fluorotryptophan at 30°C for 7 days. Colonies formed were separated to obtain a strain having a resistance to each of a glutamic acid antagonistic growth inhibitor.
  • the cells were incubated in a YDP plate medium containing 1 % yeast extract, 2 % peptone, 2 % glucose and 2 % agar at 30°C for 24 hours, and inoculated in one platinum loopful of a GUM medium containing 4 % glucose, 1 % urea, 0.1 % KH 2 PO 4 , 0.05 % MgSO 4 ⁇ 7H 2 0, 0.001 % NaCl, 0.001 % CaCl 2 , 0.5 % yeast extract and 1.95 % MES buffer.
  • the incubation was conducted at 30°C for 42 hours. Then, 1 ml of the thus-obtained culture solution was centrifuged to separate the cells from the supernatant.
  • the aspartic acid- ⁇ -hydroxamate resistant strain induced from Saccharomyces cerevisiae AJ4005 was named AJ14725.
  • the 4-fluorotryptophan-resistant strain induced from Saccharomyces cerevisiae AJ4005 was named AJ14727.
  • the 6-diazo-5-oxonorleucine-resistant strain induced from commercially available baker's yeast AJ14710 were named AJ14712.
  • the aspartic acid- ⁇ -hydroxamate resistant strain induced from Saccharomyces cerevisiae AJ14710 was named AJ14726.
  • the 4-fluorotryptophan-resistant strain induced from Saccharomyces cerevisiae AJ14710 was named AJ14728.
  • a sensitivity of the thus-obtained mutants and the parent strains to the drug is shown. That is, 6-diazo-5-oxonorleucine, aspartic acid- ⁇ -hydroxamate or 4-fluorotryptophan was added at a concentration shown in Table 1, Table 2 or Table 3 to 0.67 % bacto yeast nitrogen base made by Difco, 2 % glucose and 2 % agar to form a plate medium. The mutants and its parent strains were inoculated in this medium, and the growth at 30°C on Day 4 was observed. The results are shown in Table 1, Table 2 and Table 3.
  • the amount of glutamic acid in the cell of each strain was measured.
  • glutamic acid in the cell was extracted, and the amount thereof was measured.
  • Table 4 The results are shown in Table 4. AJ14725 and AJ14726 which were obtained as aspartic acid- ⁇ -hydroxamate resistant strains accumulate more glutamic acid in the cell body than AJ14709 and AJ14712 which were obtained as 6-diazo-5-oxonorleucine resistant strains.
  • the autolysis solution was centrifuged to remove the precipitate, and the residue was freeze-dried to form a yeast extract dry powder.
  • the Glu content, the extract yield and the glutathione (GSH) content of the yeast extract dry powder were measured, and the results are shown in Table 3. It is noteworthy that the AJ14709 strain had the higher GSH content than the AJ4005 parent strain.
  • each strain was incubated in a YPD plate medium for one day.
  • One platinum loopful of the strain was inoculated into 1L of GUM medium, and incubated at 30°C for 42 hours.
  • the resulting culture solution was centrifuged, and the strain obtained was washed with 0.9 % of sodium chloride aqueous solution.
  • the cells washed were collected, and distilled water was then added thereto to form a yeast slurry (cell concentration 5%).
  • the mixed solution was allowed to stand at 70°C for 10 minutes and the yeast extract was extracted.
  • the extract solution was centrifuged to remove the precipitate, and the residue was freeze-dried to form a yeast extract dry powder.
  • the organoleptic evaluation was conducted on the resulting yeast extracts.
  • the dry powder was dissolved in distilled water such that the content thereof reached 2%, and sodium chloride was added such that the content thereof reached 0.7%.
  • the odor, the flavor, the palatable taste and the thick, full taste were evaluated by five panelists. The results are shown in Table 7. It was found that the mutants exhibited excellent properties compared to the parent strain.
  • Bread was made using AJ14710, AJ14726 and AJ14728.
  • the yeast was incubated as follows. That is, one platinum loopful of each yeast was inoculated into 50 ml of a YPD medium, and incubated at 30°C for 24 hours. After the completion of the incubation, the culture solution was added to the total amount (450 ml) of the GUM medium, and incubated at 30°C for 24 hours. The culture solution was collected, and centrifuged to collect cells. The cells were washed twice with a 0.9 % sodium chloride aqueous solution. Bread was made using the yeast on the basis of the following composition of ingredients by the following process.
  • wheat flour (strong flour) 100.0 g sodium chloride 2.0 g mold dilute solution 0.4 g yeast 2.0 g water 65.0 g
  • a bread dough prepared was molded, proved at 35°C and humidity of 70% for 70 minutes, and then baked at 210°C for 17 minutes.
  • the bread which was made using AJ14726 or AJ14728 was excellent in terms of the flavor and the palatable taste compared to the bread which was made using the parent strain.
  • Saccharomyces cerevisiae AJ14710 was listed as deposited at the National Institute of Bioscience and Human Technology of the Agency of Industrial Science and Technology (No. 3, 1-ban, Higashi 1-chome, Tsukuba city, Ibaraki prefecture, Japan, postal code 305) on April 30, 1996 under Deposit No. FERM P-15605.
  • Saccharomyces cerevisiae AJ14726 was listed as deposited under the Budapest Treaty at the National Institute of Bioscience and Human Technology of the Agency of Industrial Science and Technology (No. 3, 1-ban, Higashi 1-chome, Tsukuba city, Ibaraki prefecture, Japan, postal code 305) on April 9, 1997 under Deposit No. FERM BP-5903.
  • Saccharomyces cerevisiae AJ14728 was listed as deposited under the Budapest Treaty at the National Institute of Bioscience and Human Technology of the Agency of Industrial Science and Technology (No. 3, 1-ban, Higashi 1-chome, Tsukuba city, Ibaraki prefecture, Japan, postal code 305) on April 9, 1997 under Deposit No. FERM BP-5904.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Food Science & Technology (AREA)
  • Biomedical Technology (AREA)
  • Nutrition Science (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Polymers & Plastics (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
EP97106747A 1996-05-02 1997-04-23 Levure et aliment et boisson contenant ladite levure Withdrawn EP0805202A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP111398/96 1996-05-02
JP8111398A JPH09294581A (ja) 1996-05-02 1996-05-02 酵母及びそれを含んでなる飲食品

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002068612A1 (fr) * 2001-02-26 2002-09-06 Dsm Ip Assets B.V. Procede permettant d'accroitre la concentration intracellulaire de glutamate dans la levure
US20110020528A1 (en) * 2008-03-31 2011-01-27 Kohjin Co., Ltd. Yeast mutant and yeast extract
EP2348100A4 (fr) * 2008-11-18 2012-09-05 Asahi Group Holdings Ltd Procédé pour la production de levure riche en acide aminé
US9005683B2 (en) 2008-11-18 2015-04-14 Asahi Group Holdings, Ltd. Method for producing yeast with high glutamic acid content
AU2014256403B2 (en) * 2008-03-31 2017-01-12 KOHJIN Life Sciences Co., Ltd. Yeast mutant and yeast extract
EP3443849A4 (fr) * 2016-04-14 2020-01-15 TableMark Co., Ltd. Composition alimentaire ou combinaison pour abaisser le taux de glycémie ou réduire la valeur ig

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010058527A1 (fr) 2008-11-18 2010-05-27 アサヒビール株式会社 Procédé pour produire une levure ayant une teneur élevée en acide glutamique
EP3290521B1 (fr) 2015-04-28 2023-10-04 TableMark Co., Ltd. Procédé de production d'un extrait de levure

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6291194A (ja) * 1985-10-17 1987-04-25 Ajinomoto Co Inc Ｌ−グルタミン酸の製造法

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6291194A (ja) * 1985-10-17 1987-04-25 Ajinomoto Co Inc Ｌ−グルタミン酸の製造法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 8722, Derwent World Patents Index; Class B05, AN 87-153957, XP002033592 *

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002068612A1 (fr) * 2001-02-26 2002-09-06 Dsm Ip Assets B.V. Procede permettant d'accroitre la concentration intracellulaire de glutamate dans la levure
US20110020528A1 (en) * 2008-03-31 2011-01-27 Kohjin Co., Ltd. Yeast mutant and yeast extract
EP2258831A4 (fr) * 2008-03-31 2012-09-19 Kohjin Co Mutant de levure et extrait de levure
AU2009232936B2 (en) * 2008-03-31 2014-11-06 KOHJIN Life Sciences Co., Ltd. Yeast mutant and yeast extract
US9084435B2 (en) * 2008-03-31 2015-07-21 Kohjin Co., Ltd. Yeast mutant and yeast extract
AU2014256403B2 (en) * 2008-03-31 2017-01-12 KOHJIN Life Sciences Co., Ltd. Yeast mutant and yeast extract
EP2348100A4 (fr) * 2008-11-18 2012-09-05 Asahi Group Holdings Ltd Procédé pour la production de levure riche en acide aminé
US9005683B2 (en) 2008-11-18 2015-04-14 Asahi Group Holdings, Ltd. Method for producing yeast with high glutamic acid content
EP2949745A1 (fr) * 2008-11-18 2015-12-02 Asahi Group Holdings, Ltd. Procédé de production de levure riche en acides aminés
EP3385369A1 (fr) * 2008-11-18 2018-10-10 Asahi Group Holdings, Ltd. Procédé de production de levure ayant une teneur élevée en acide glutamique
EP3443849A4 (fr) * 2016-04-14 2020-01-15 TableMark Co., Ltd. Composition alimentaire ou combinaison pour abaisser le taux de glycémie ou réduire la valeur ig

Also Published As

Publication number Publication date
JPH09294581A (ja) 1997-11-18

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